2stripsnitrate-free bacon, cooked until crispcrumbled
1mediumavocadopitted and sliced
2tablespoonsroasted pumpkin seeds
Instructions
To prepare the Lemon-Herb Chicken:
Place the chicken in a bowl or shallow container.
Combine remaining ingredients in a measuring cup. Mix well, and pour over the chicken breasts. Turn to coat well. Cover the chicken and refrigerate for at least an hour, or overnight.
Heat the grill, and oil the grill grate. Place the chicken on the grill and cook for about 5-7 minutes on each side until the chicken is cooked through and registers 165 degrees on a meat thermometer.
Set the chicken aside to cool. Slice into strips when cool
To prepare the Honey Mustard Balsamic Dressing
Combine the balsamic vinegar, olive oil, mustard, honey, salt and pepper in a jar. Shake well to combine. Set aside until ready to use.
To prepare the salad:
Combine the salad greens, sliced eggs, strawberries, cheese, crumbled bacon, and avocado slices. Add the sliced chicken.
Pour the dressing over the salad and sprinkle with the pumpkin seeds.Portion the salad onto two plates and serve immediately.